Easy Oil-Free Cinnamon Rolls {made with aquafaba}
- Prep Time: 40 mins
- Cook Time: 22 mins
- Total Time: 1 hour 2 minutes
- Yield: 9
- Category: Breakfast
- Cuisine: Vegan
Ingredients
Cinnamon Rolls:
- ¾ cup warm water
- ¼ cup aquafaba (chickpea brine), (or Vegan Richa suggests room temp non dairy yogurt or ¼ cup coconut milk + 1.5 tbsp flax meal, though the rolls do best with aquafaba)
- 1 tbsp coconut sugar
- 1 tbsp maple syrup
- 1 packet active yeast
- 2 tbsp mashed banana (or applesauce)
- 1 tsp nutritional yeast (optional)
- 2.5 cups or more flour (I used 2 cups all purpose unbleached flour + 3/4 whole wheat einkorn flour. For a softer roll, use all all purpose)
- + 2 tbsp or more of flour for on the board to prevent sticking
- ⅓ tsp salt
Filling:
- 2 tbsp vegan milk (I used a vegan horchata)
- ⅓ cup coconut sugar
- 2.5 tsp cinnamon
- ¼ tsp salt
Frosting:
- 1 1/4 cups organic vegan powdered sugar
- 1 tablespoons lemon juice
- 2 (or more) tablespoons vegan horchata or vanilla almond milk
Alternative Frosting:
- Raw Vegan Macadamia Coconut Cream + a touch of lemon juice
Instructions
- For photos to reference with these instructions, visit Vegan Richa.
- Preheat the oven to 350 degrees F. Line a 9 inch pie pan with parchment.
- Mix the warm-hot water, aquafaba (chickpea brine), coconut sugar, maple syrup and active yeast just until the sugar is mixed in. Let sit for a minute for the yeast to activate.
- Mix in the banana and nutritional yeast.
- Add in 2 cups flour and salt and knead about 4 to 6 mins. You may need to add more flour, few tbsps at a time, to reach a soft somewhat smooth dough.
- Roll the dough out using additional flour into a 10 by 14 inch rectangle. Be sure you use enough flour so it won’t stick!
- Brush almond milk on the rolled out dough. Mix sugar, cinnamon and salt in a small bowl, then distribute evenly being sure to go to the edges. Roll the dough tightly along the longer edge to make a cylinder.
- Slice using a pizza cutter or a serrated knife. Place the slices in the parchment lined pan, and cover lightly with a moist towel and let it sin a warm place or in an oven with the light on over the rolls for 15 to 20 minutes, or until just about doubled.
- Remove the towel and bake at 350 F for 22 minutes or until just about starting to get golden.
- Let the rolls sit for a few minutes, while you make the icing or frosting of choice.
- For the frosting, add in the lemon juice to the powdered sugar, then mix in the liquid, 1 tbsp at a time, until the proper consistency is reached.
- Frost and serve.
Notes
Original recipe by the lovely Vegan Richa.
Einkorn may be substituted cup for cup with regular whole wheat flour in some muffin, pancake, cakes and cookie recipes. However, sometimes, the amount of liquid in the recipe needs to be reduced by roughly 15-20%.